Mickeman

Anyone know of which rum destilleries only uses batch distillation in pot stills?

Hi Ed! Do you mean that the A.O.C. rules allow for some coloring concerning consistency, or that some destilleries use coloring regardless of the rules and use the A.O.C. label anyway? PS Sorry if I was misinformed, but I have found the A.O.C. rule about no coloring on different webpages as well as in some books. /M

I could recomed that you try some rhum agricole from Martinique that has the A.O.C. label (http://www.rumstore.com/aoc.htm) since one of the A.O.C. rules is no coloring. Try one of the Millesime bottlings from the Trois Rivières destillery. The have in general been stored for six years an have a deep amber color.

Have the rum industry developed any glass specially for rum tasting? Noticed in John von Peys report from Cadenheads rum tasting in Amsterdam earlier this year(2004) that they where using a tasting glass that looked like a whisky tasting glass. In a Swedish produced video: Noble Spirits - The Story of Cognac, Rum and Whiskey I noticed that the Swedish rum expert Mr Duane of restaurant Sjögräs (www.sjogras.com) in Stockholm recommends regular whisky tasting glasses for industrial rum and grappa glasses for agricultural rum. Duanes argument is that since the agricultural rum needs lesser evaporation surface as it has a very high concentration of aromas. I believe that "ours" Ed Hamilton was involved as a consultant in the rum section of the series. What are your view on what Duane said on the DVD concerning rum tasting in general and tasting glass in particular Ed? Any recommendations, tips, thoughts?

Looking for good book(s) of very detailed descriptions on rum production. The book should describe production of both industrial and agricultural rum as well as describe the difference in production processes for different distilleries. Detailed descriptions of different sugarcane types and their characteristics are also appreciated. For example: Detailed descriptions for each distillery on: Sugarcane type(s) used. Water source. Type of yeast. Types (size and material) of fermentation vats. Time and temperatures for the different processes. Details of the different stills used (Drawings and/or pictures of the stills of the distilleries is appreciated since the form, size and also angel of the pipe influence the characteristics of the new make spirit). The characteristics of the new make spirit. Storing process (types of barrels, charring of barrels?, storing facilities, storing temperature and maturation process). Bottlings (Marriage process? Is it rum with different storage time in a bottling or is it all as old as the label states, Is there color added? Detailed tasting notes on each bottling. In other words explain as much as is possible why a specific brand and bottling have the characteristics (color, scent and taste) that it has. Maybe I need to buy more than one book, but all tips would be greatly appreciated.

Hi! Im looking for a book that describes the production and maturation process of rum in great detail. Both industy rum and agricultural rum. Im also looking for a book that have detailed tasting notes of most major bottlings avaible. In this the book for me, or can anyone recomend any other books? Best regards to all rum lovers over the world!

Hi Ed! Thanks for the tip. I understand that you are located in the carribian. Is the heat that makes you prefer ice in some rum or are there actually some flavors that you whant to reduce by cooling? Most of the rum that are avaiable to me (In Sweden) are 80 to 90 proof and thats the strength that I generally prefer drinking it at room temprature (20 - 24 C). By the way can you recomend any books on rum that describes the productionprocess of both industrial and agricultural rum in greate detail? best regards, Mike

Looking for suggestions of quality rum to use befor dinner as an aperitif? My opinion is that it must be light, not to sweet, even a little dry and pure. By light I do not mean that it has to be white. I mean that it shouldnt be to complex or contain to heavy aromas and flavours. By not to sweet, even dry I mean that it shuld be a little dusty in character. No rum that serves as ingredient in drinks cualify, the are generally far to sweet. By pure I mean that there can be no unpleasant traces of impure alcohol. In other words if I compare it to the world of singel maltwhisky the equivalence of a lowland malt. My favorite before dinner lowland malt is Auchentoshan 10 years old. My other favorite aperitifs are Campari and Noilly Prat. Any suggestions, or Im I looking for the impossible? Mike Sweden